Chunky Chicken Chili

Ingredients:

* 1 stick of butter, divided
* 2lbs boneless skinless chicken breasts, cubed into 1/2in pieces
* 1/4 c all purpose flour
* 1 large onion, chopped
* 1/4 c red pepper, diced
* 1/4 c green pepper, diced
* 2c chicken stock
* 1c heavy cream
* 2 Tbsp chili powder
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp cayenne pepper
* 1 Tbsp cracked black pepper
* 1 Tbsp kosher salt
* 2 cans (14oz ea) cannelini beans, drained
* 2 cans (4oz) mild green chiles
* 1/2c sour cream


1. In a large Dutch oven, melt 4 Tbsp butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

2. Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannelini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream.


Recipe by: Aaron McCargo Jr.